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Instant Pot Lentil Soup Recipe

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★★★★★

4.7 from 147 reviews

A hearty and nutritious Instant Pot lentil soup packed with vegetables, kale, and fire-roasted tomatoes, perfectly seasoned with fresh herbs and spices. This comforting soup is quick to prepare and ideal for a wholesome meal served with crusty bread and optional grated Parmesan.

Ingredients

Scale

Vegetables & Herbs

  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cups chopped carrots (about 4 medium)
  • 6 kale leaves (stems finely diced, leaves chopped)
  • 4 garlic cloves, grated
  • 12 fresh thyme sprigs (bundled)
  • ½ cup chopped fresh parsley (for garnish)

Pantry & Canned Goods

  • 2 tablespoons extra-virgin olive oil
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • ¾ cup uncooked green lentils
  • 6 cups vegetable broth

Seasonings & Condiments

  • 2 tablespoons white wine vinegar
  • 1½ teaspoons sea salt
  • Heaping ½ teaspoon ground cumin
  • Freshly ground black pepper, to taste
  • Red pepper flakes, a pinch

Optional for Serving

  • Grated Parmesan cheese
  • Crusty bread

Instructions

  1. Sauté Vegetables: Select the Sauté function on your Instant Pot, set it to medium heat, and set the time for 8 minutes. Once preheated, drizzle in the olive oil, then add the chopped onion, celery, and carrots. Cook for the full 8 minutes, stirring occasionally, until the vegetables soften and release their aroma.
  2. Add Remaining Ingredients and Pressure Cook: Stir in the diced kale stems, grated garlic, fire-roasted tomatoes, green lentils, white wine vinegar, the bundled thyme sprigs, sea salt, ground cumin, and several grinds of black pepper. Pour in the vegetable broth, then secure and lock the Instant Pot lid. Set the pot to pressure cook on high for 15 minutes.
  3. Natural Pressure Release and Add Kale Leaves: Allow the Instant Pot to release pressure naturally, which will take about 20 to 30 minutes. Once the float valve drops, carefully remove the lid. Stir in the chopped kale leaves and add a pinch of red pepper flakes. Taste and adjust the seasoning with additional salt and pepper as desired.
  4. Finish and Serve: Remove and discard the thyme bundle from the pot. Ladle the soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese, if using. Serve hot alongside crusty bread for a complete meal.

Notes

  • Natural pressure release is important to allow the lentils and vegetables to finish cooking gently and develop fuller flavors.
  • If you prefer a smoother texture, you can use an immersion blender to partially blend the soup before adding the kale leaves.
  • The Parmesan cheese is optional but adds a nice savory depth if you’re not keeping the dish vegan.
  • Use gluten-free bread if a gluten-free meal is required.
  • Adjust red pepper flakes according to your preferred spice level.

Keywords: Instant Pot lentil soup, lentil soup, vegetarian soup, healthy soup, kale soup, pressure cooker soup, easy dinner

Find it online: https://thefoodrecipe.com/instant-pot-lentil-soup-recipe/